Baked Chicken and Rice

A creamy mushroom sauce cloaks tender baked chicken breasts in this easily prepared entree.


  • 4 skinless, boneless chicken breasts
  • 2-10.75 ounce cans condensed cream of mushroom soup
  • 2 1/2 cups milk
  • 1 1/2 cups uncooked white rice
  • 2-4.5 ounce cans sliced mushrooms


  • Preheat oven to 350 degrees F
  • In a mixing bowl mix together mushroom soup with milk and stir until well blended
  • Take 1 cup of soup and milk mixture and set aside
  • Using the remainder of the soup mixture, add rice and mushrooms
  • Pour rice and soup mixture into a 9x13 inch baking dish
  • Place chicken breasts on top of mixture
  • Pour the set aside soup mixture over the chicken
  • Cover baking dish with aluminum foil and bake for 1 hour.
  • Remove foil and bake for an additional 15 minutes